Real bread does not usually grows mold; it becomes stale and dry. Dried bread can often be “revived” with some water and a short trip to the oven. Bread baked with baker’s yeast, however, grows mold and cannot be salvaged. These oddities are due to the natural microbial balance within foods that protect and preserve them from dangerous pathogens. When we tamper with a system that works, it usually ends up worse, not better (pp 57).

Moral of the story – if you want to know if you are eating REAL food . . . the rule is of thumb is that should remain stable about a week—especially your fresh, real, and raw ingredients. Food that can sit on your shelf (besides canned or fermented food) probably isn’t really food. It just looks like it.

Consider the Twinkie, if you need proof.

This was a little convicting to me. I often use yeast to make my bread. I want the “quick” way to whole foods. However, true bread that supplies you with all sorts of yummy nutrients can be made naturally – by the naturally occurring yeast that floats in the air that we breathe.

I recognize that the type of bread I am referring to takes time. And many of us feel like we don’t have enough of that . . . we need to ferment some of that!

Alas, I don’t have a solution for you. I suppose my next endeavor will be to make true, honest-to-goodness, natural, whole wheat dough one of these days.

Real bread does not usually grows mold; it becomes stale and dry. Dried bread can often be “revived” with some water and a short trip to the oven. Bread baked with baker’s yeast, however, grows mold and cannot be salvaged. These oddities are due to the natural microbial balance within foods that protect and preserve them from dangerous pathogens. When we tamper with a system that works, it usually ends up worse, not better (pp 57).

Moral of the story – if you want to know if you are eating REAL food . . . the rule is of thumb is that should remain stable about a week—especially your fresh, real, and raw ingredients. Food that can sit on your shelf (besides canned or fermented food) probably isn’t really food. It just looks like it.

Consider the Twinkie, if you need proof.

This was a little convicting to me. I often use yeast to make my bread. I want the “quick” way to whole foods. However, true bread that supplies you with all sorts of yummy nutrients can be made naturally – by the naturally occurring yeast that floats in the air that we breathe.

I recognize that the type of bread I am referring to takes time. And many of us feel like we don’t have enough of that . . . we need to ferment some of that!

Alas, I don’t have a solution for you. I suppose my next endeavor will be to make true, honest-to-goodness, natural, whole wheat dough one of these days.

Give Credit

Much of what I write is inspired by God. He gave me the idea and allows me to be a steward of it. Please respect my authorship and stewardship of all content on this blog. Do not copy pictures for yourself without permission from me or use the written text as your own. And always . . . link back to me should you refer to an idea you saw on Granola Mom 4 God.